What are the effects of soy protein isolate in food?

Abstract: This article mainly introduces the special applications of soy protein isolate in various food processing. These food industries are dairy products, meat products, fish products, baked foods, protein beverages, canned foods, and other food processing. 

Keywords: soy protein isolate, food processing, effect 

Related products for this article: soy protein isolate 

As a modern food material, soy protein isolate not only contains rich and balanced amino acids, but also has unique functionality, and is widely used in various fields of food processing. Soy protein isolate is also known as isoelectric point protein. It is a refined vegetable protein product obtained from low-temperature desolubilized soybean or soybean meal through alkaline soluble acid precipitation and other processes. Its protein content is as high as 90% and can be digested and used. The rate can reach 93%-97%. There are nearly 20 types of amino acids, and they contain essential amino acids for the human body. They are rich in nutrients, contain no cholesterol, and basically contain no carbohydrates. Soy protein isolate has a significant effect on lowering blood lipids and cholesterol. Soy protein isolate not only contains rich and balanced amino acids, but also has good functional properties, such as foaming, emulsifying and gelling properties, so it can significantly improve the taste of food, increase food elasticity, oil retention and water retention, To improve the storage performance of food, it has been widely used in the food industry such as meat products, dairy products, beverages and bakery products. 


1. The role in the processing of dairy products:

Soy protein isolate can be used in the production of dairy products, such as formula milk powder and liquid milk. It can improve the combination of protein content and milk nutrition and flavor, and form complementary advantages in amino acid content, ratio and flavor. Soy protein isolate has dispersibility, solubility, stability and emulsification. The protein content is more than 90%, and it does not contain lactose. It can avoid lactose uncomfortable reaction. It does not contain cholesterol. It is low calorie, high nutrition, Safe and convenient auxiliary materials for dairy products processing. Soy protein isolate is used to replace milk powder, non-dairy beverages and various forms of milk products. It has comprehensive nutrition and does not contain cholesterol. It is a food substitute for milk. Soy protein isolate is used in the production of ice cream instead of skimmed milk powder, which can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of "sanding". Researchers use soybean protein isolate to make soy protein ice cream. The protein can be evenly distributed in the entire system, increasing the protein content and improving its nutritional value. The ice cream has a complete texture, no beany, no roughness, and puffing rate. Good, and without any synthetic additives, suitable for people of all ages. Use soybean protein isolate as a raw material to develop functional beverages and strengthen essential nutrients. They can be presented to consumer groups in full-fat or defatted form, with original flavor or added flavor, and different textures. The process can be directly processed using existing dairy product processing equipment. 


2. The role in meat products:

Soy protein isolate is used as a functional additive or non-functional filler in the processing of meat products. It can improve the quality of meat, retain water and fat, prevent segregation of gravy, increase elasticity, and improve taste. The soy protein isolate product obtained through modification with both gelling and solubility is used to replace imported protein, which is used as a special protein isolate for meat product injection in the production of meat products, which can increase the yield of meat products and reduce the production cost of meat products. . Adding 2% soy protein isolate to sausages can increase the weight by 10%, and the taste and flavor are improved to varying degrees. Adding soy protein isolate to higher-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. 

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
阅读全文